Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Using maltodextrin post fermentation
Reply
 
LinkBack Thread Tools
Old 05-18-2013, 03:29 AM   #1
rdkopp0153
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Pueblo, Colorado
Posts: 98
Liked 14 Times on 8 Posts
Likes Given: 1

Default Using maltodextrin post fermentation

Long story short, due to a inaccurate thermometer, I massed at 149 instead of 154, missed my final gravity (under) by 5 points and am considering adding maltodextrin to bring some body back. This is a brown ale recipe that finished at 1.014 but was suppose to finish at 1.019. I've tasted it, and it could use some body to go with the malts. It was an all grain batch.
Interested in hearing about experiences, amounts, techniques, etc.
I'm assuming I'll need to dissolve it first. Four ounces for 5 gallons? I've never used maltdextrin so I'm wondering if it works, does the job, or ends up tasting funky?
Thanks!

__________________
rdkopp0153 is offline
 
Reply With Quote Quick reply to this message
Old 05-18-2013, 06:08 PM   #2
JRems
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Mahopac, NY
Posts: 2,229
Liked 58 Times on 50 Posts
Likes Given: 9

Default

Normal dosage is around 8 oz for 5 gallons, 4 ounces might not be noticeable. I have seen recipies with 16 oz. If you have a caroboator cap, I would put some beer into a soda bottle and carbonate with different dosage rates until you like the ratio, then scale it up for the whole batch.

__________________
Quote:
Originally Posted by Bobby_M View Post
Simcoe smells like 10 cats pissing on a pine tree. It's awesome.
JRems is offline
 
Reply With Quote Quick reply to this message
Old 05-18-2013, 07:49 PM   #3
JoeSpartaNJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: New Jersey
Posts: 371
Liked 21 Times on 17 Posts
Likes Given: 8

Default

You can add it at bottling or kegging. Boil up 4 to 8 oz in a pint of water. It will totally make a difference. I have added it even after my beer was kegged and carbed.

__________________
JoeSpartaNJ is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Adding Maltodextrin post fermentation rdkopp0153 General Techniques 6 05-20-2013 08:11 PM
H2O post fermentation phillyphrank Beginners Beer Brewing Forum 3 05-15-2013 09:51 PM
Should I add Maltodextrin during fermentation? mojo_wire Gluten Free Brewing 2 02-11-2013 06:16 PM
Pitching Dregs Post Fermentation / End of fermentation aorloski Lambic & Wild Brewing 1 11-09-2012 05:18 PM
post-fermentation pH akardam Fermentation & Yeast 12 06-14-2010 01:40 PM



Newest Threads

LATEST SPONSOR DEALS